Szechuan Stir-fry Beef with Celery and Carrots 四川牛肉炒酉芹和红萝卜

I call this dish my 3 flavors stir fry: sweet, spicy and sour.

2 Beef Sirloin Steak

Seasoning/ Marination for the beef:
Dry Sherry
Shaoxing Wine
Lemon Juice
Oyster Sauce
Tian Mein Jiang/Sweet Soy Bean Paste
Chili Bean Paste
White Ground Pepper
Black Ground Pepper
Ground Szechuan Pepper
Ginger powder
Corn Starch

Add later:

Method: Stir fry garlic, carrots and celery first, separately from the beef and dished up.

Stir fry beef in oil covering the frying pan until 85 percent done then add Ketchup and Honey. Mix well. When the beef is 90 percent done, turn off heat and add veggies. Mix them in well and keep stir frying for a few more seconds until beef is not looking pink. Don’t overcook the beef as the heat in the beef will continue cooking it as beef cooks fast. Dished up everything quickly into a serving dish to prevent over cooking. I forgot to stir fry half of the garlic with the beef so I garnished the dish with some raw garlic. Anyway raw garlic is supposed to be healthy. Lol! My dad would ask for a small dish of raw garlic which he adds soy sauce to for dipping whenever he goes to a Chinese restaurant back home as it is healthy to eat raw garlic. Join me!



Beef and Sweet Pea Pods

This is a satisfying spicy dish for the cold season with refreshing crunchy sweet pea pods.



1 Shallot, chopped

2 pounds of sliced Petite Sirloin Beef

1 tablespoon of Lemon Juice

3 tablespoons of Kikkoman light soy sauce

White Ground Pepper

Black Pepper

1 tablespoon of Corn Starch

1 pound of Sweet Pea Pods

Szechuan pepper

Korean Chilli Flakes

1 heaping teaspoon of Chilli Bean Paste/ Dou ban Jiang

1 tablespoon of Salted Soy Beans/ Tau cheo


Season beef with kikkoman light soy sauce, lemon juice, white ground pepper and black pepper. Add cornstarch to tenderize the beef and mix well. Heat up two tablespoons of oil. Fry shallots until slightly golden brown. Add chilli bean paste and salted soy beans and mix well with the shallots. Next add the beef and stir fry until the beef is about 60 percent cooked. Then add sweet pea pods, szechuan pepper and Korean chilli flakes. Fry until beef is cooked. Add 1/4 cup of water to steam the sweet pea pods.

Copyright 2012 From the Kitchen of Eloise